This recipe is dedicated to all my lovely housemates and friends from university.
I add raspberries to just about any chocolate baking recipe I find, so I hope you like them! This recipe does however work just as well without them, if you prefer.
These cookies are a chocolate lover’s dream, from the enchanting aromas of creamy, melted chocolate that fill the kitchen, to the alluring beauty of the mixture as it combines with the sweet, rosy raspberries. They are quick to make and quick to bake and perfect for sharing!
And they don’t have to be expensive! They work wonderfully with Sainsbury’s basics chocolate. You can also buy bags of frozen fruit at most supermarkets which are great for baking.
This recipe has been adapted from The Hummingbird Bakery Cookbook, pg. 131.
50g unsalted butter
300g dark chocolate
100g white chocolate and 100g milk chocolate (these chocolate quantities can be reduced to maybe 75g depending on how much chocolate you tend to eat during the cooking process)
165g light brown soft sugar
½ tsp vanilla extract/essence
85g plain flour
½ tsp salt
½ tsp baking powder
75-100g fresh/frozen raspberries
- Preheat the oven to 170˚c.
- Put the butter and 250g of the dark chocolate, broken up into pieces, into a heatproof bowl that will sit on top of a small saucepan of simmering water. Ensure that the base of the bowl doesn’t touch the water – you only need a little water to melt the chocolate gently. Stir every so often until it is smooth and creamy. Resist the urge to eat the mixture at this stage 🙂
- Chop up the rest of the chocolate into small chunks, about the size of chocolate chips and set aside for later. (You could just buy chocolate chips but it’s cheaper to make your own this way!)
- Whisk the eggs, sugar and vanilla in a bowl until well combined. Pour in the melted butter and chocolate and mix in until smooth.
- Sift the flour, salt and baking powder into a separate bowl and then add to the chocolate mixture, bit by bit, and stir until well combined.
- Now, take your small chunks of chocolate and add about half to the mixture. Finally add the raspberries and mix in until evenly dispersed. If you want some larger pieces of raspberry in your cookies, reserve a few to add into the mixture at the last minute and give it one final stir.
- Line two baking trays with greaseproof paper/baking parchment and arrange equal – but not too big (unless you want to make giant super cookies, in which case they may need slightly longer cooking time (15-20minutes), but be careful they don’t burn around the edges) – amounts of the cookie dough onto the trays, spaced apart to allow for expansion whilst baking.
- Press several chocolate chunks of white, milk and dark chocolate onto the tops of each cookie.
- Bake for 10-15 minutes. Leave the cookies to cool slightly on the trays before placing onto a wire cooling rack.
- I think they taste best, hot from the oven, with a glass of hot or cold milk on the side. These little cookies are so perfect for sharing out amongst friends and housemates, or even as little presents.
I made them quite small this time and actually made about 25 cookies – the amount you make will depend on the size of the cookie dough blobs you put on your baking tray.
I hope you enjoy them and have sweet dreams of chocolate and raspberries!